Meat lasagna with two types of minced meat
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The core of this simple dish is sautéed ground beef and ground beef with Italian spices. Paula Deen's hearty lasagna also features layers of a creamy mixture of ricotta and Parmesan cheese, as well as herb-infused tomato sauce and grated mozzarella cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of ground beef from the shoulder
- 450 gr. minced meat for Italian sausage with spices
- 1 can (400 g) of diced tomatoes with basil, garlic and oregano
- 9 ready-to-bake lasagna sheets
- 1 can (170 g) of tomato paste
- 2 jars (425 g) of tomato sauce
- 1.5 cups fine-grained cottage cheese
- 1 pack (150 g) grated Parmesan cheese
- 2 packs (225 g) coarsely grated mozzarella cheese
- 1 onion
- 2 crushed cloves of garlic
- 2 tsp ground oregano
- 1 teaspoon ground basil
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon salt
- 1/4 tsp pepper
- 2 lightly beaten category CO eggs
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Recipes with similar ingredients: pasta lasagna, ground beef, kupaty (fried sausages), mozzarella cheese, Parmesan cheese, cottage cheese, onions, garlic, oregano, basil, parsley, eggs, tomato paste
Cooking the dish according to the recipe:
- In a large skillet, combine the ground beef, sausage, onion, and garlic. Cook over medium heat until the meat is browned and flakes. Drain any excess liquid.
Add oregano, basil, salt, and pepper. Add tomatoes, tomato sauce, and tomato paste. Bring to a boil, reduce heat, and simmer for 30-45 minutes. - In a small bowl, combine cottage cheese, Parmesan, parsley and eggs.
Spread 1/4 of the sauce in the bottom of a 33 x 23 x 5 cm baking dish. Place 3 dry lasagna noodles on top of the sauce layer. Do not overlap the noodles.
Spread 1/3 of the cottage cheese mixture on the lasagna sheets, pour 1/4 of the sauce over it, and top with 1/3 of the mozzarella cheese. Repeat the layers, finishing with a layer of sauce. Reserve 1/3 of the mozzarella cheese for topping. - Preheat oven to 180°C. Bake for 45 minutes. Sprinkle with the remaining cheese and bake for another 15 minutes, until the sauce is hot and bubbling. Let stand for 10 minutes before serving.
Categories:
recipe / Main courses / Casseroles / Pasta / / European cuisine / Italian cuisine / Paula Deen
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